Recipe of the Week: Oxtail Stew, by G.L.

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Ingredients:

  • 4 lbs of Oxtails, cut into 2-inch lengths
  • 1/4 cup flour
  • Salt and pepper
  • 2 tbs salad oil
  • 1 medium tomato, peeled and chopped
  • 1 onion, chopped
  • 3 carrots, chopped2 turnips, chopped
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 3 cups beef bouillon
  • 1 cup port wine
  • 1/2 tsp pepper
  • 2 leeks, sliced

Directions:

  1. Coat meat with flour and sprinkle with salt and pepper.
  2. In a large skillet, brown the meat in oil, then drain off the excess fat.
  3. Combine the browned mean in a slow-cooking electric pot with the remaining ingredients.
  4. Cover and cook on low for 7 to 9 hours.
  5. Remove the bay leaf and oxtails.
  6. Cut the meat off of the bones, dice it and return to stew.
  7. Let stand for a few minutes then skim excess fat off the top.

Makes 6 to 8 servings.

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3 Comments

  1. I am sure this is a wonderful stew and I do like oxtails. Unfortunately, they are very costly in most areas. A cheaper solution would be to use beef short ribs instead. The cooking methods and flavors are the same.

  3. I suppose any kind of beef-like meat could be substituted. However, one of the benefits of using oxtail is the nutrition that comes from slow-cooking the bones. So, whatever meat you choose, be sure to include the bones with the meat when you cook it. You may even want to crack or cut open the bones to release the marrow.

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